It’s not everyday that a restaurant swoops up their new Executive Chef through a television show competition. But that’s exactly how Errol LeBlanc landed the highly-coveted gig overseeing all three Café Sevilla restaurants, including the flagship San Diego location.

The Food Network’s reality series “Chef Wanted with Anne Burrell” swarmed Sevilla to help them find their new chief of the kitchen. Chef LeBlanc came out on top, beating out the rest through three days and four culinary competitions to win the ultimate title.

But once the camera turned off, the real work began. Read on to discover how Chef LeBlanc plans to maintain the essence of Café Sevilla’s authentic Spanish vibes while bringing in his own touch of avant-garde stylings.

Q: Tell us about yourself. How did you get your start in the culinary industry?

A: My culinary career really started at a very young age. My mother was working in the hospitality industry, and that made it difficult for her to prepare meals regularly for the family, so I jumped in and said I would take care of it. Since that point in my life I have never looked back. Cooking is all I've done.

Q: You won the episode of “Chef Wanted.” What was that experience like?

A: Being on the Food Network on "Chef Wanted" was one of the most amazing and most exhausting experiences in my life. The excitement of each test and the anticipation wondering if I was going to be moving forward kept me on my toes every minute that we were filming. It's an opportunity that I would gladly do all over again though.

Q: How did that experience affect you as a chef and what did it teach you?

A: Being on “Chef Wanted” taught me that if you want something bad enough, all you have to do is fight for it and stay focused. It also made me realize that one should never underestimate the talent and knowledge of a fellow chef. You never know what a person is capable of until you see them in action.

Q: After all the cameras left, what was it like actually stepping into Café Sevilla as the Executive Chef for the first time?

A: Stepping into Café Sevilla after it was all said and done was exciting and a little daunting. Everything happened so quickly; I won a show, drove down to San Diego a couple days later, and next thing I know, I'm living downtown. It was a little surreal.

Q: What is it like running all three locations?

A: Running three locations comes with its own unique set of challenges. Trying to keep consistency and quality company-wide takes a lot of coordination, and can be extremely challenging. Changing a menu item takes a lot more planning and operational coordination than one would think. Overall, I have a great time. I get to be in a different city each weekend so there is always something new to see and do.

Q: What are some key points in your culinary background that influence your kitchen at Café Sevilla?

A: My culinary background is a huge influence in the way I run my kitchens at Sevilla. I value structure most highly out of all of the elements required to run a smooth operation. With a strong structural foundation, a kitchen can run efficiently even during the busiest hours. Cohesion within my team is also extremely significant to me. Teamwork prevents problems, increases communication, and also leads to a more familial energy which actually does translate into the food we cook together. I have a vision for the food that I serve, and a precise methodology to my cooking that I share with my team so that we work as one unit that gets it right, every time.

Q: What would you consider to be your specialty?

A: I consider Spanish cuisine and Regional Italian my specialties, more specifically tapas and cicchetti. There are many similar influences between the two, so I found it very easy to embrace both. I love preparing small dishes, for the opportunity to use a small space to exhibit maximum creativity and flavor. Many of my signature items contain elements of both of these types of regional cuisines.

Q: How do you plan on adding to the legacy of Café Sevilla?

A: I plan on adding to the legacy of Café Sevilla by helping take the company to the next culinary level. New techniques, new ingredients, while maintaining the mantra of honest, good food. Who knows, maybe we'll open another Sevilla in the future.

Q: For someone’s first time dining at Café Sevilla, what are three dishes guests must try?

A: For a first timer at Sevilla, the three must haves are definitely the lobster paella, the hanging lamb brocheta, and the spicy octopus ceviche. These three dishes are the archetype of the flavor profiles, presentational creativity, and traditional culinary landscape that Sevilla creates.

Q: In your opinion, what makes Café Sevilla in San Diego stand out?

A: Aside from the eclectic menu and great selection of Spanish influenced dishes at Sevilla, another thing that helps San Diego stand out is the ambiance and feel of the dining room on a busy night. The sounds, lights, and energy level of the restaurant as a whole are really second to none.

Q: When you’re not working, what are some of your hobbies?

A: When I'm not working (which isn't too often), I play the violin, keeping to the classical genre. Another one of my hobbies is experimenting with new cooking techniques and ingredients at home. Experimenting with cooking for my friends with dishes I have never prepared in the past is always interesting, but they usually enjoy it, and I have fun at the same time.